I'm definitely in the "no thanks" camp. For some reason I just don't like the "sweet cream-like" flavor of white chocolate. I miss those cocoa solids and all the coffee-like nuances that dark chocolate possesses. I adore dark chocolate.

Maybe I just haven't had "the good stuff" when it comes to white chocolate?

Jeff

"Meeting Franklin Roosevelt was like opening your first bottle of champagne. Knowing him was like drinking it." - Winston Churchill

So long as it has cocoa in it we like it; if it's just the vanilla white choclolate forget it. We like the 364 White Cocolate Chunks we get from Whole Foods. The second ingrenient after sugar is cocoa butter.

Robin Garr wrote:I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

This logic puts me on the horns of a dilemma. I love dark chocolate and I think white is beneath consideration.

Louise likes it, or professes to like it, and often opts for white when there is a choice...

Fortunately she's not pushy about it, and she also really likes the same dark chocolate that I do.

Not too much of a dilemma. White 'chocolate' is not so much anti-chocolate as it is a product completely unrelated to chocolate. So one's preference for white chocolate could easily have no relation to one's preference for real chocolate.

I am not at all a fan of white chocolate, however, you may have noticed I have mentioned several times here that the Todd English restaurant Figs has an amazing white chocolate bread pudding made with challah. I have the recipe and use Hawaiiain bread. It's served with a tart raspberry sauce. We absolutely love it.

Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)

When I think of chocolate, I am partial to the semi-sweet -- even in fudge. I find white chocolate a bit too sweet for my taste. The only way I like it is when a triple chocolate cookie is dipped in white chocolate. Like these...

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon